Had to share this great winter meal. The Swiss eat Raclette when it gets cold. Lesser known than Fondue, Raclette is a type of cheese which you melt in a special burner, in a special tray, using special scraping utensils. It is paired with either gold potatoes or red russet potatoes as well as pickled items of any sort, here it is: cornichons, cocktail onions, pickled mushrooms, pickled artichoke, and pickled garlic.
Serve with butter lettuce and französische salatsauce (a mayonnaise dijon dressing).
*Sliced baguette is not traditionally served with this dish.
pair with kirsch or white wine